Instructions Jump to Ingredients ↑

  1. SERVES 4 PREP TIME: 10 Minute(s) COOK TIME: 18 Minute(s)INGREDIENTS 1-1/4 lbs. boneless, skinless chicken breasts, cut into bite-size pieces 2 Tbsp. I Can't Believe It's Not Butter!® Spread, divided 1 large red bell pepper, chopped 1/8 to 1/4 tsp. ground chipotle chile pepper 1 can (11 oz.) whole kernel corn, drained 2 cups water 1 package Knorr® Pasta Sides™ - Chicken 1/4 cup sour cream 1/2 cup shredded cheddar cheese (about 2 oz.) PREPARATION 1.Season chicken, if desired, with salt and ground black pepper. Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.

  2. Melt remaining 1 tablespoon Spread in same skillet over medium heat and cook red pepper and chipotle pepper, stirring occasionally, 4 minutes or until red pepper is tender. Stir in corn and water. Bring to a boil over high heat. Stir in Knorr® Pasta Sides™ - Chicken and return to a boil.

  3. Reduce heat to medium and cook covered, stirring occasionally, 6 minutes or until pasta is tender. Stir in chicken and sour cream; heat through. Sprinkle with cheese.


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